By Mark Wilson
This week’s recipe just so happens to be my favourite Japanese dish, but I had always put off cooking it because it looked too complicated (and you can buy it at the supermarket for about 100 yen). However, I can tell you that it’s actually really easy AND tastes a lot better than the supermarket (or even restaurant) variety. It’s also my last post as head of the NomNomTabemono column, so thanks for your readership over the past year, and I hope I’ve helped you out in your cooking endeavours!
- Boneless pork cutlet (you should be able to find one labelled for tonkatsu use, or とんかつ用)
- ~1/2 cup flour
- 1 egg
- ~1/2 cup panko crumbs
- Oil for shallow frying
- Tonkatsu sauce, to serve
- Shredded cabbage, to serve
- Trim any excess fat off the cutlet (but it’s okay to leave a thin rim around the outside).
- Tenderise the cutlet by hitting it with the back of a chef’s knife diagonally first one direction then the other.
- Sprinkle some salt and pepper on the cutlet, then cover it in a thin coat of flour.
- In a shallow bowl, whisk the egg with half a tablespoon of oil.
- Put the panko crumbs in another shallow bowl.
- Cover the cutlet thoroughly in first the egg mixture then the panko crumbs.
- Into a shallow frypan or wok, pour enough oil to reach halfway up the cutlet, and heat over medium high heat. The oil is hot enough when inserting the tip of a chopstick produces tiny bubbles.
- Carefully put the cutlet in the oil and fry for a minute on each side.
- Remove the cutlet and hold it vertically for a few seconds, letting the oil drain, then rest it on a wire rack or paper towels for 4 minutes to let the radiant heat from the surface of the cutlet get through to the centre.
- Fry again for another 20-30 seconds on each side then drain the oil again and let it rest for another 1-2 minutes.
- Serve sliced with shredded cabbage and tonkatsu sauce!
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